Cauliflower Soup

I love this recipe because it is so simply, and also so delicious.  Cauliflower can be very inexpensive when in season and so often I'll buy two, one to eat during the week and the other I turn straight into this wonderful soup.

What you will need:

1 medium to large head of cauliflower (at least 750 grams)
1 - 2 tablespoons of olive oil
3 cups of chicken or vegetable stock (if cauliflower is bigger, just add another 1/2 to 1 cup of stock)
salt and pepper to taste

What you need to do:

1. Cut the cauliflower into small florets.

2. Heat the olive oil in a large stock pot. Add the cauliflower and stir for about 3 - 5 minutes, until the cauliflower has just started to soften and turn golden-brown.

3.  Add the stock to the pot. Simmer, covered, for about 15 minutes until the cauliflower is tender.

4.  Use a stick blender to process until smooth.  Add salt and pepper to taste.  (You can use a food processor by transferring the soup in batches and then returning to the pot).

5.  Serve with freshly ground black pepper.  If you eat dairy products, you can also grate some fresh parmesan cheese on top.